This corn bread has an unusual twist. In many ways, it is a very traditional recipe made with stone-ground yellow cornmeal, tangy buttermilk for moisture, and just a touch of sugar so that it is savory rather than sweet. Cooked in a cast-iron skillet, the inner crumb is tender and crumbly while the bottom crust is beautifully crisp. What elevates this corn bread beyond the norm is that mystery ingredient—tomato powder. I can’t imagine how many tomatoes it takes to make even a couple tablespoons of the powder, but the flavor and scent are unadulterated, concentrated tomato essence. The powder mixes evenly into the batter, and each bite is laced with its pure taste.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.